Hawaiian Loco Moco Recipe

Prepare a large skillet with cooking spray and heat over medium heat.

Divide ground chuck into 4 equal portions; form into patties.

Fry patties in skillet until beginning to firm and are hot and slightly pink in the center about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate retaining drippings in the skillet.

Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through about 5 minutes more.

Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot about 5 minutes. Gently lie patties into the gravy; simmer until reheated through.

While the patties simmer in gravy prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny 2 to 3 minutes.

Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.